June 15th, 2006 by alice
Tags: Apricot, Glazed, Ham, Steaks
INGREDIENTS
- 3/4lblean ham, cut into 4 slices
- 1/4cupapricot fruit spread
- 1/4cuporange juice
DIRECTIONS
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
- Add ham; cook for 2-3 minutes on each side or until lightly browned.
- Add apricot spread and orange juice to skillet, stirring until spread melts.
- Reduce heat and simmer 5-6 minutes or until ham is glazed.
- Enjoy!
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June 15th, 2006 by alice
Tags: Cooking, Crock, Italian, Lights, Pot, Roast
INGREDIENTS
- 2 1/2lbsboneless round roast
- 1mediumonion, sliced
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 2 (8 ounce)cansno-salt-added tomato sauce(or regular)
- 1 (2/3 ounce)packageItalian salad dressing mix
DIRECTIONS
- Slice roast in half for even cooking; place in crock pot.
- Add onion and remaining ingredients.
- Cover and cook on high setting 5 hours or until roast is tender.
- Or, cover and cook on high setting one hour; reduce to low setting, and cook 7 hours.
- Slice meat to serve.
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June 15th, 2006 by alice
Tags: Moms, Polish, Sausage
INGREDIENTS
- 1 (1 lb)packagePolish sausage
- 1green pepper
- 1onion
- 1 (15 1/2 ounce)can of cutstewed tomatoes
- 1 (12 ounce)canbeer
DIRECTIONS
- Put polish sausage into medium-sauce pan.
- Clean and chop the green pepper and onion.
- Add to pan.
- Put in the tomatoes and beer.
- Simmer for about 1/2 hour.
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June 15th, 2006 by alice
Tags: Hearty, Soup, Tortellini
INGREDIENTS
- 1lblean ground beef
- 2 (19 1/2 ounce)cans beefminestrone soup
- 1 (10 1/2 ounce)canbeef broth
- 1/2cupketchup
- 2tablespoonsWorcestershire sauce
- 1 (12 ounce)bag frozenbeef tortellini
- parmesan cheese
DIRECTIONS
- Brown ground beef; drain off excess fat.
- In 2 quart pan, mix together first 5 ingredients.
- Bring to a boil and simmer for 10 minutes.
- Meanwhile, cook frozen beef tortellini according to package directions; drain.
- Fill bottom of soup bowls with drained tortellini.
- Ladle soup over tortellini and sprinkle with Parmesan cheese.
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June 15th, 2006 by alice
Tags: Cranberry, Sauce
INGREDIENTS
- 4cupsfresh cranberries, picked over & rinsed
- 2cupsSplenda sugar substituteor sugar
- 6tablespoonswater
- 6tablespoonsfresh orange juice
- 1/4teaspoonsalt
- 2inchesfresh ginger, peeled & cut in 3 pieces(if you don’t have fresh ginger, add 1/2 tsp ground ginger with other spices)
- 1orange, zest of
- 1teaspooncinnamon
- 1/8teaspoonground cloves
- 1/2teaspoonallspice
DIRECTIONS
- Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest.
- Bring to boil and cook about 10 minutes or until all berries have burst.
- Remove from heat and allow to cool 1/2 hour.
- Remove ginger pieces and add cinnamon, ground cloves and all spice.
- Blend thoroughly and allow to cool completely.
- Put in covered bowl and refrigerate until ready to use.
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